• salad

    chopped romaine
    romaine wedge
    bacon lardons
    shaved parmigiano reggiano
    croutons
    crispy capers
    caesar dressing

  • main course

    ribeye steaks
    fondant potatoes
    carrots
    raw mushrooms
    minced garlic & shallots
    diced fire-roasted poblanos
    demi-glace

  • dessert

    chocolate mousse cake
    marshmallows
    chocolate plaque
    raspberry purée
    graham soil
    strawberries

  • equipment

    mixing bowl
    tongs
    frying pan (cast iron or similar)
    sheet pan
    parchment paper
    small saucepan
    serving spoons
    torch (optional)

  • ingredients

    butter
    olive oil
    salt & pepper
    red wine (optional)

  • GRILLED CAESAR SALAD

    1. Preheat grill or frying pan on high.

    2. In a large mixing bowl combine chopped romaine, bacon lardons, parmigiano reggiano, & croutons. Set to the side.

    3. Lightly drizzle the romaine wedge with olive oil & season with salt & pepper.

    4. Quickly grill or sear the cut side of the romaine wedge until lightly charred. Remove from heat. Toss the chopped romaine with caesar dressing & plate on a large platter.

    5. Top with the romaine wedge & crispy capers before drizzling with additional caesar dressing.

  • FONDANT POTATOES

    1. In a large frying pan, preheat the fat from the cryo vac bag over medium heat.

    2. Place potatoes in the pan & fry for approximately 5 minutes per side, or until golden brown.

  • RIBEYE STEAK

    1. Pre-heat a frying pan over medium-high heat with canola oil or other high-heat cooking oil. If using cast iron, heat the pan until it begins to lightly smoke.

    2. While the pan is pre-heating, pat the steak dry with a paper towel & season with salt & black pepper on both sides. Save the marinade for step 4.

    3. Place the steak onto the pre-heated pan & press it down so it forms a nice crust. Sear for 4 minutes per side, or until the internal temperature reaches 122°F.

    4. Add herbs from the marinade into the pan along with 2 tbsp of butter.

    5. Baste the steak with the butter-herb mixture for 1 minute, then remove from the pan & pour the butter mixture overtop. Allow it to rest for a minimum of 10 minutes before serving.

  • MUSHROOM RAGOÛT

    1. Add 2 tbsp of butter to the same pan that was used to sear the steak.

    2. Sauté shallots, garlic & roasted poblanos over medium heat until translucent.

    3. Add mushrooms & increase the heat to medium high. Cook until the liquid has evaporated & the mushrooms are a golden brown.

    4. Deglaze the pan with 1/4 cup of red wine. Add another tbsp of of butter & season with salt & pepper.

  • DEMI-GLACE

    1. In a small saucepan, bring 1/4 cup of red wine to a boil & heat until reduced by half.

    2. Add the demi-glace, bring back to a simmer, & pour over the steak before serving.

  • HOMEMADE S'MORES

    1. Toast marshmallows under the broiler on high until they are golden brown. (Alternatively, put them on a heat resistant surface & toast with a blow torch.)

    2. Once the marshmallows are lightly toasted, put the chocolate plaque on top to melt.

    3. Place the mousse cake in the centre of a large plate & surround with marshmallows.

    4. Place a small pile of graham soil next to each marshmallow, & garnish with fresh strawberries & raspberry purée.